Almond Cookies
Almond Cookies are a melt in your mouth almond cookies with an almond glaze made with simple ingredients. My mother-in-law makes this dessert every year and we always look forward to eating them right out of the oven.
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ALMOND COOKIES
My mother-in-law introduced me to these Almond Cookies which are a recipe from her good friend.
When I think Almond cookie recipe, I have to admit I am not immediately jumping for joy but these suckers proved me wrong. These are similar but not quite the traditional Chinese almond cookies cookies made for the Chinese New Year for good fortune.
They melt in your mouth. They are supposed to be smaller and thicker almost like a thick Checker but this batch was a bit larger.
They’re kind of almond shortbread cookie with a sweet almond glaze. They are addicting with lots of almond flavor. You know I love almond anything like these Almond Roca Bars.
The secret to these Almond Cookies is to follow the instructions exactly (adding the flour 2 tablespoons at a time). Also add a sliced almond on top and then drizzle the glaze.
WHY ISN’T THERE AN EGG IN THE RECIPE?
As with most shortbread cookies, an egg is not part of the ingredients.
TROUBLESHOOTING
Why do I have flat cookies?
- This could be because your butter is not cold enough. If you use room temperature butter they will be flat. One of the main ingredients is butter so if it’s not at the right temp, the cookies won’t be right.
- Make sure to add 2 tablespoons of flour at a time in the bowl of a stand mixer with a paddle attachment. This allows the dough form to come together.
OTHER COOKIE RECIPES:
- The Best Snickerdoodle Recipe
- White Chocolate Macadamia Cookies
- Soft Chocolate Chip Cookies
- My Big, Fat, Chewy Chocolate Chip Cookies
- Monster Cookies
- No-Bake Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Soft Sugar Cookie
Almond Cookies
Ingredients
Cookies:
- 1 cup unsalted butter, soft but cold (you can make a thumbprint in it)
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
Glaze:
- 1 cup powdered sugar
- 2 teaspoons almond extract
- 2 tablespoons water
Instructions
- Heat oven to 400 degrees f and line baking sheets with parchment paper. In a large bowl, with an electric mixer cream the butter, sugar, and almond extract. In a separate bowl mix the dry ingredients: the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!!)
- Roll cookie dough into small 1-inch balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done) at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place a few almond slices on top of each cookie.
- For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
Is it OK to refrigerate the dough before baking?
Yes, you can.
Love, love, love this cookie recipe! I have made it multiple times and it’s always a hit. Thank you for the recipe!
You are welcome!
THis recipe should be a staple at every Christmas event. I love it and it is explained in recipe perfectly.
Thank you Carol!
Wow! These are amazing. Perfect for almond lovers. And for lovers of Good Humor Toasted Almond Bars. Followed exactly except added a skosh more extract to the glaze, as well as a pinch of salt. They’re sitting next to me on the sheetpan, and it’s taking ALL my willpower not to eat another one…
SO glad I found this recipe!
So happy you liked them!
These are delicious & look so pretty. I will definitely add these to my goodie boxes for Christmas.
It’s a bit dry of mixture. I added a dab more butter. Easy and tasty. I also chopped the almonds to sprinkle on top.
Yes, it’s a shortbread dough which is dry by definition.
What can I add to get mixture to hold together better?
Make sure you don’t overmeasure your flour.
Do you need to sift the flour?
I do not sift it.
Oh my gosh! I wish I would have made a double batch! This recipe is awesome! 7 minutes in the oven is perfect, the bottoms just get slightly brown and they do melt in your mouth!
Thank you for sharing this recipe!
You’re welcome!
It’s really good. I’ve been making these cookies for quite sometime. I do cut the sugar 1/4 cup less and it’s still perfectly sweetened. Today I made it with macadamia nuts and white chocolate… it’s great.
Sounds delicious!
I made these over the weekend and they were amazing. I was wondering if i can make the dough and freeze it for another time?
Of course. You can definitely freeze it.
These cookies are delicious! I refrigerated the dough for about 10 minutes to avoid any spreading. Thanks for sharing!
You’re welcome!
Best almond cookies EVER!!
Thank you!
I could eat a whole batch of them
Me too!
I made these cookies yesterday and they were just as you described them, perfect in every way! I cut down on the sugar in cookie batter. Also increased the almond extract. Thank you so much for this recipe!!! Recipe made 32 cookies.
Diane 💕
So happy you liked them.
SO GOOD. I used barely softened butter and they kept their shape beautifully. Everyone asked for the recipe immediately!
Thank you!
Is it possible to substitute the butter with applesauce or banana to make it vegan?
It’s a shortbread cookie so the butter is kind of essential.
They were tasty, but really sweet I thought, and too crumbly. I would make them again but without the glaze. Love the almond flavour and the crunchy almonds on top. Great recipe.
They are a shortbread cookie so by definition they are crumbly melt in your mouth.
They came out perfect. Easy recipe
Made these last year and we’re perfect, everyone loved them. This year they spread, looked awful, I baked as prescribed but raw in the middle. Sad cookies.
Sounds like you may have done something wrong? If they spread your butter was too warm or you didn’t add enough flour.
Love the almond! However, I tried it with orange extract and orange zest in the glaze. So fresh and delicious. Give it a try!
Great tips!
I tried making these but they spread out so far out .I still made the icing and glazed them . They did not look like the picture at all . I will keep trying. Happy holidays
Make sure your butter is cold!
Can you freeze these after making them?
Yes!
I was so excited to make these cookies with my grandchildren. We had fun making them…the problem was that they flattened out in the oven and were super bendy when they cooled. I don’t know what I did wrong. Was the butter too soft? Can the dough go in the fridge if it is super soft?Thank you!!!
Yes, definitely the butter was too soft and you can chill the dough.
Super easy recipe. Cookies are great.
I didn’t put the icing on and they were still good.
I think the cookies could be used as a Christmas cookies without the nuts, with the icing and some sprinkles.
Glad to hear!
These cookies are absolutely delicious!! I’ve made them 3 times, my husband and grandson who’s in Law School loves them!!
Thank you!
Made them just as you said – I actually had the patience to add the flour 2 TBL at a time… BUT – then I added Hershey kisses on top. SOOOO. GOOOOOD.
Thanks for this recipe that even I had the ingredients for in my cabinets!
Yay!!
Tried this recipe and they came out quite good but made them larger using a small ice cream scoop.
I did not add the flour 2 two tbl at a time though, added in two batches and mixed just till blended. No reason for the tedious 2 tbls. I have been making shortbread for a long time and found this requirement very strange.
Haha well Fiona this is a family recipe and she swears that it makes a difference but I’m glad to know you don’t have to!
My room mate loves every time I make these cookies, they’re always gone in less than two days. The soft, chewy texture is exactly what I look for in a cookie, and the glaze amps up the almond taste to 11. Although I have had a few failures in the past, once by adding too little butter and once by adding too much, but that was probably more based on my own measurement issues.
I’ve made vegan versions in the past merely substituting in a non-dairy butter and it turned out just as good as the normal butter version. I’ve also found a good deal of success sticking them in the fridge for like five-ish minutes since it helps make them easier to form into balls, as well as reduces the butter-grease residue left over on my hands. Thanks for the fantastic recipe.
You’re welcome!
Instead of flour I used almond flour and it turned out really good I also put chocolate chips in and it worked perfectly thank you!
Hi Heidi-
Did you sub 1/1 ratio of almond flour to regular flour? I am trying to stay grain free but this recipe looks amazing!
These are perfect :). I stumbled upon the recipe after a google search of Almond Cookies since I had a container of sliced almonds. Make them lickety split this morning before a friend visited for a lunch on the porch (social distanced). They were easy and very very good. THANK YOU!
Thank you!
7 min and it looks raw? It definitely is. Not a very good recipe to follow. Sorry but I wouldn’t recommend or make again using your recipe. You should redo this.
Hi, you recipe is great and delicious! Can we freeze the extra glaze?
Sure!
Really good, I added almond slices on top of the glaze for extra crunch.☺
Thank you!
Easy and delicious!
Making slightly larger than 1 inch balls produced 36 cookies (not 24). So make a little extra glaze.
I did not have unsalted butter, so used salted and omitted extra salt.
I did not have parchment paper, but cookies came out perfect using teflon coated pans.
Thank you!
Mine taste delicious but are for some reason falling apart. I tried keeping them in the oven longer and it didn’t really help. I still have a lot of dough left, any ideas on what I should add to fix this problem? 🙂
Hmm. Sounds like there’s too much flour? Are you letting them cool all the way. They should be small checker sized.
Best cookies ever! Followed the recipe to the T! And used the 2 TBSP just to keep the tradition going 😉 I did add an additional minute to the baking time and they turned out perfect! I wish I could add a picture of the cookies.
Does the glaze go on as soon as they come out of the oven or should I let them cool first?
Doesn’t matter. Either way!
These are excellent! I added an extra 1/2 tsp of almond extract for extra flavour and added a couple extra tablespoons butter as I felt it looked rather dry to form cookies but it packed well and I formed small balls and flattened them. I also lightly toasted the slivered almonds before sprinkling on top. These are magic.
So glad you liked them!
Just as described. My whole family loved them!
Awesome!!!
I used a #60 disher and got 30 cookies.
Last time I made 5 batches to take some to my moms assistant living nursing staff, friends at assisted living, front office at assistant living and her CPA office (dropping off tax stuff). Mom (age 92) lives 3 hours away from me and I always like to take a “thank you” baked treat When I visit monthly. I got soooooooo many wonderful comments on these cookies.
Loved your comment to my question below , because “ It’s a tried and true family recipe that I just don’t mess with.” Lol.
So happy to hear that!
I am wondering about the of size of the small rolled dough balls? 1-inch? Can you guesstimate? Thanks so much!
Yes, one-inch is what you want to go for.
Can you freeze this dough ?
Excellent. I made them exactly as the recipe said. What is the reason to add the flour 2 tablespoons at a time?
It’s a tried and true family recipe that I just don’t mess with.
These cookies are unbelievely delicious.. the cookie alone is great, but then the glaze makes it outstanding, especially if you love almond flavored cookies like I do 😉
Is it possible to substitute margarine instead of butter to make these vegan?
MIYOKOS its the best Vegan Butter.. far better than Margarine to me
hey! i made these today and they tasted amazing but they did not flatten out at all. i’m pretty decent at baking and can usually figure out what went wrong but i have no idea what i did…? any idea?
I made these, and there delicious. I’m making them again, right now!
They are good and easy!
Okay, let me just take a moment here and say how much everyone LOVED these cookies!! They are truly melt in your mouth delicious!! I’m putting them in my Christmas Cookie rotation and I’m sure the “eaters” will be so happy I am! I made the recipe exactly as written and changed nothing!
YUM!!!!!
Thank you Donna!
I have made this a few times already and they were amazing but just curious. How did you measure the flour? Scoop into the measuring cup or scoop directly from the bag? If that makes sense??
I usually just spoon into the measuring cup.
The mix for the cookies, and the glaze are absolutely wonderful. I will have to fiddle with the temperature though. The edges burnt on the cookies. The center was lovely though. I had it at 375 instead of 400.. I may have to go down to 350 or have them in a minute shorter.
Overall a delicious cookie that my husband loves.
Good to hear.
How many cookies does this recipe make? Can’t wait to make them.
It makes about 2 dozen depending on how big you make them.
I’m making these today! Do you toast rye almonds before putting them on top?
No. I don’t but you can.
First try was flat, but I think I let the butter get too warm. Also, the almond extract in the glaze seemed overwhelming. 7 minutes at 400 was too hot, so I reduced temp to 375 after 5 minutes.
Second try, I only let the butter warm for 30 minutes at room temp. Batter was just right. Cookies looked like pic, but I reduced oven to 375 and baked for 8 min. For glaze, I substituted 1/2 tsp of Almond Flavoring instead of extract, and it was perfect.
OK, 2 days later, and the first batch which was flatter (used almond extract in the glaze) is simply marvelous – it just looks different. I don’t think you can go wrong with this recipe. It’s delightful and yummy!
So glad you liked them!
I just made these and they spread look horrible followed the recipe
Sounds like your butter was too warm?
Should I hold off on the icing if I am going to freeze these cookies and ice when I defrost them?
I would do it that way
The best! I’ve been making them each Christmas and everyone always loves them!
So glad you love them!
I have made this recipe before, adding maraschino cherries and it’s my favorite. This time I wanted to make the dough a day ahead of baking. Do you suppose this will work?
Yes, I chill mine way ahead of time!
It would have been five had this recipe not recommended using a glaze. I was going to take these to work but they don’t look uhhhh…. appropriate for a workplace environment unless you’re in the adult entertainment business. Now I’ll have to pick up cookies at the store that don’t appear to have been on the giving side of a “happy ending”.
Update time:
I have since doused the cookies in cinnamon. They are now more modest and demure.
Haha funny. You can place the almonds any way you to like to not make them offensive. I do not however feel like you should rate it 3 stars because of a white glaze. I think we are all mature enough to handle it.
Pardon my attempt at humor. It was a warning to any readers who may try to replicate this recipe that that is honestly what it looks like, and if they are grossed out by that kind of thing, to skip the glaze. I don’t know about you, but I don’t want to eat food that appears to have bodily fluids on it or give it to my coworkers. A good cook is considerate of not only taste but also in presentation 😉
I have glazed a LOT of cookies in my life, including these almond cookies that have been making for a decade, and never once did I think that the glaze resembled a bodily fluid. Nor did anyone I served them to.
Exactly, I was so stunned to read that.
Haha okay. No worries! Thank you for your insight!
I have to tell you, this is probably one of the easiest recipes I have ever used. The cookies are flawless and they melt in your mouth!
This recipe doubled beautifully!
I made 8 dozen to go into Christmas cookie gift boxes.
Thanks for sharing his lovely recipe.
You are welcome!
My recipe calls for 1 and 1/cup confection sugar for the glaze v
I would not add a teaspoon of almond extract to the glaze. It’s too strong.
I found this recipe a year ago and have made it many times since. It is one of my favorites! Thank you so much for sharing. It is already a new tradition at our family gatherings. I do typically get closer to 40 cookies out of a recipe. Thank you again for sharing!
You are welcome!
For the almond cookie recipe, when incorporating the flour mixture into the butter mixture (2 tablespoons at a time) do you use a mixer or a fork to hand mix?
I use my stand mixer. Hope that helps!
I use my stand mixer.
These sound delicious. Could I use almond flour? My daughter has to eat gluten free.
I have not tried it with almond flour so I can’t be sure.
These sound delicious! One question: how long do they keep? I have an event on Thursday and am wondering if they will still be good by then if I make them today (2 days early). Thank you!
Yes, they will still be good. Sorry!
About how many sliced almonds do you need?
About 4 per cookie and there are 2 dozen. 96 almonds approximately!
Making these cookies now! Just noticed there are no eggs in this recipe? It’s kinda lumpy even before adding the flour…..
Yup! They’re shortbread cookies which means no egg!
I would love to make these for my homebased baked goods business if that’s alright I never give the recipe out thanks!
Go for it!
I made these with my girls, so simple and SO SO good!!! We also used your oatmeal raisin cookie recipe. These wrecked my diet!! LOL!
I’m sorry for being a diet wrecker.
Christy, I’m always nervous about using a lot of almond extract because it can be so overpowering. Did you have any issues with it in this recipe (where you use a teaspoon each for dough and glaze for only 24 cookies.) But if you say it works, I’m going to try it.
They look wonderful! BTW, I found Zaira’s video here: https://www.youtube.com/watch?v=fXXzR1tbti4
Well they are named almond cookies so they have an almond flavor to match the name. Trust me. You’ll love them.
…baked 7 min as stated….were not even close to being done..couldn’t take off tray without falling apart……put back in oven on convect for a few more min…
Had to bake way longer than 7 min….otherwise taste is good
Did you let them cool on the pan?
Can these be frozen?
Yes, these freeze great.
I love these cookies so much! I’ve made them several times. They’re fool proof and the easy almond/glaze elevates them from delicious to sublime.
Yes, I agree!
I would like to make these as bars. Do you think that will work?
I haven’t ever tried it to it’s hard to say. Hopefully it works.
hi Cristy,
i came across your almond cookies recipe and i recorded when i made it. i hope it’s ok with you?
i have a youtube channel and i uploaded the video there.
i put the link of the recipe in the description box.
thanks so much!
it’s a great recipe by the way 🙂
Great video! Yours turned out gorgeous!
Can you please share the link to the video? Thank you!
I made this recipe and they turned out delicious!! I actually put in 1/4 cup less sugar than recommended and they were perfect! They tasted amazingly of almond, but not too strong. And they were cooked to perfection. Definitely put them in for 7 minutes and not a minute more. I just left them on the tray to finish cooking and they were awesome!!
So glad you liked them!
These are amazing !! Great recipe . Easy to make and taste delicious 😋
Thank you so much!
Shortbread like, with the almond flavor! Went together very easily, tastes great, looks pretty 🥰used a small “shell “ glass to flatten, worked great.wanted to leave you some pictures but I guess that’s not an option 🙁
Shoot. I would have loved to see them!
These were so tasty! One of my favorite cookies now!
They are so good!
Made these Almond cookies today – delicious. Easy to make and yes followed directions to a “T”. The only change was made glaze thicker. Thanks for sharing a great recipe. Mitzi
Awesome!!
Love these! I am trying to learn how to bake and these have been my go to recipe to start learning! They are simple enough to master as long you keep practicing and they are cheap to make too! I am excited to bring these to both my parents this Christmas 😊
Awesome Sarah!
These look amazing and I really want to try them but after reading the reviews, I want to make sure I do it perfectly. What do you do to make your butter as described? Thanks!
I leave it on the counter for about 30 minutes.
I m just making these almond cookies, followd directions exact! The arr looking like a disaster in ge oven! One oread out all melted, they don’t look doneat all, butthe reciepe says they will look like that!
They shouldn’t be spreading. Was your butter cold?
Oops, Forgot to ask about the butter. Your recipe says to use cold butter, but how do you cream cold butter with the sugar? I let my butter come to room temperature. Perhaps that is where I went wrong with the cookies spreading. Could you maybe explain that step a little better, please? Thanks again!
Sorry if it wasn’t clear. Butter should be soft to the touch but still cold.
I just made these this morning and though they are so yummy, mine really spread. They spread in the oven and then flattened when I took them out. I am assuming I didn’t measure the butter correctly and maybe put in too much. However, I really love a thin cookie so no problem! These are a keeper for sure. Also I made my glaze with powdered sugar and Amaretto just to bump up the almond flavour. These will be a great addition to my Christmas cookie tray. Thanks for sharing!